Tortelloni and eggplant

Barilla eggplant suggestion worked out really well. I didn’t have cherry tomatoes, but diced tomatoes worked just as well. I also tossed in some cheese and a touch of onions.
One 18 oz. bag tortelloni (I used the ricotta and spinach tortelloni)
Three tablespoons olive oil
One clove garlic diced
One cup chopped eggplants
One medium tomato diced
Two tablespoons chopped basil leaves
Half a teaspoon salt
Quarter cup grated cheese
Quarter onion diced
Quarter cup water

  • Cook tortelloni, which usually takes around 10 to 12 minutes. Drain
  • Heat the olive oil and fry the garlic which starts up a lovely aroma around the house
  • Saute the eggplant in the flavored olive oil, taking care to stir often. Let the eggplant start to turn transclucent
  • Add the tomatoes and basil, water and salt
  • Let the mix simmer so that the some of the eggplant gets squishy
  • Take the mix off the heat, and add to the cooked tortelloni, and sprinkle in the onion for a spicy kick (for the grown-ups — the kids got it onion-free)
  • Top it all off with the cheese or basil

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